Chicken liver is a valuable source of animal proteins, vitamins and microelements. The range of its beneficial effects on the human body is extremely wide. This seemingly banal by-product can cure anemia on a par with expensive medications.

What are the benefits of poultry liver?

Chicken liver contains an amount of protein comparable to the concentration in the breast. 100 grams of product contains the entire daily requirement of iron, which is very important for normal hematopoiesis and hemoglobin synthesis.

The liver contains a large amount of vitamin A, which is essential for the prevention of ophthalmic disorders.

Retinol is also useful for those whose skin is far from ideal.

The product itself is non-fat and low-calorie, so it can be included in the diet of those losing weight. Chicken “offal” can be prepared in any way you like: fry, boil, stew in pots and bake in foil. And you can supplement the main ingredient with mushrooms, vegetables, cereals, nuts, and even sour fruits. Liver and potato stew is a surprisingly simple, economical and tasty dish. Stewed potatoes make it filling and nutritious, and the liver makes it soft and tender. By improvising with other ingredients, you can create a stunningly aromatic, appetizing and rich dish from accessible and inexpensive ingredients.

Did you know that in Korea, chicken liver is officially prescribed to patients as a medicine?

It is “prescribed” for severe chronic forms of anemia, serious vision problems, lung diseases, and also for chronic fatigue.

By the way, if you often experience stress in your professional field, be sure to include the product in your diet.

Folic acid, contained in it in optimal quantities, will help you gain strength, vigor and a positive mood, and will also provide your nervous system with effective prevention from all sorts of failures.

How to prepare the offal and what to combine it with?

The liver does not require long cooking, and becomes soft literally 15 minutes after boiling during cooking. You can check the readiness of the product by lightly piercing its surface.

If the liver is ready, a clear liquid resembling broth will ooze through the puncture.

To make the meat by-product even more tasty, it is advisable to supplement it with sauce. You can stew the stew in kefir, cream, sour cream, tomato paste or milk.

The technology for preparing stewed potatoes with chicken liver has its own specifics: it is important to maintain the proportions and distribute the time correctly so that the root vegetable has time to become soft and the meat does not dry out.

Choosing quality meat

“Correct” and high-quality chicken liver should have a uniform brown color, a smooth and clean surface without foreign inclusions. It should not contain a lot of fat, blood clots and large vessels. If the liver has been thawed frequently, it will be grayish, friable, and may even fall apart.

The orange color of the offal indicates that it has been frozen. A bitter smell and taste indicate that the meat is old or has been sitting on the counter for a long time.

Potatoes with liver in vegetable sauce

Ingredients:

  • Chicken liver – 500 g;
  • Potatoes – 5 medium tubers;
  • Fresh carrots – 1 piece;
  • Onion – 1 head;
  • Garlic – 2-3 cloves;
  • Pork belly (optional) – 150 g;
  • Seasonings and spices - to taste.

Cooking method:

Chicken liver with potatoes

A very filling, tasty and inexpensive dinner!

Compound

for 4 servings

  • Chicken liver – 0.5-0.6 kg;
  • Potatoes – 7 medium-sized pieces;
  • Onion – 1 head;
  • Carrots – 1 small;
  • Garlic – 1 clove;
  • Vegetable oil;
  • Salt.

Delicious potatoes with liver (chicken)

How to cook

The fire for frying at all stages is medium.

  • Wash the liver and cut into 2-3 pieces (for 1 bite, so that the pieces can be easily pricked with a fork).
  • Cut the onion into rings. Crush the garlic. Grate the carrots on a coarse grater.
  • Peel the potatoes and cut into thin (2-3 mm) semicircles.
  • Lightly heat the oil in a frying pan (a layer of oil about 1 cm high);
  • Using your fingers, separate the onion discs into individual rings and add to the oil. Fry the onion until softened (a sign is the appearance of a characteristic aroma). As soon as the onion spirit flows, add the carrots. Add some salt. Fry for 5 minutes, stirring frequently.
  • Add liver to vegetables. Fry, stirring regularly, for 5 minutes. Add garlic. Add salt.
  • Remove the liver and vegetables from the pan and place in another bowl for a while.
  • Throw the potatoes into the remaining oil from frying (add more if necessary, the layer of oil should be 1 cm). Fry covered for 10 minutes. Add the liver with vegetables, mix and simmer covered for another 5 minutes. Taste and then add salt to taste.

A whole pan of delicious dinner!

Cooking features and taste

The dish is clearly and generously meaty, well coated with a delicious orange sauce formed from butter, carrot, onion and liver juices. It’s simple and inexpensive to prepare, and after dinner you feel like you’ve had your fill. This is very tasty food!

Moderate heat, constant monitoring of the process and timely stirring are the keys to the successful implementation of our recipe.

Cutting onions into rings is not essential, but is desirable. Flexible onion strips wrap their spicy pattern around every piece of liver they encounter, softening its taste and adding tenderness and juiciness.

Potatoes can be cut into larger slices, then the time required for frying them will increase.

The dish is ready!

If there are no potatoes, fried liver with vegetables can act as a full-fledged independent dish (then it should be fried with onions and carrots for 10 minutes, not 5). Eat with black bread. It will be very tasty.

If you like it thicker, fattier or spicy and will fry the liver without potatoes, you can season the dish with sour cream, mayonnaise or ketchup at the moment you throw the liver into the pan.

step by step recipe with photos

Roasted Potatoes with Chicken Livers for Dinner is a great way to make two dishes at once and set the table for the whole family. To speed up the process, you can use two frying pans and four hands, but even one, even a very tired cook, can easily prepare crispy fried potatoes and tender chicken livers. The dish turns out to be quite high in calories, it contains a lot of fat and carbohydrates, so you shouldn’t get carried away with it if you don’t want to gain a few extra pounds.

Ingredients

  • 600 g potatoes
  • 250 g chicken liver
  • 40 ml vegetable oil for frying
  • 1.5 tsp. salt
  • 1/5 tsp. ground black pepper
  • 1/5 tsp. ground coriander
  • 1 onion

Preparation

1. You need to remove a thin layer of peel from the potatoes and wash them, remove eyes and other damage.

2. Cut the potatoes into cubes, dry with a towel or napkins to remove excess moisture.

3. Rinse the chicken liver, place in a colander and allow excess water to drain. Trim off excess films. Instead of chicken liver, you can use turkey liver, and if you decide to use beef or pork, it is better to soak it in cold water or milk in advance.

4. Heat a couple of tablespoons of oil in a frying pan, fry the potatoes over medium heat so that they brown evenly on all sides, add salt and sprinkle with ground coriander.

5. Heat a little more oil in another frying pan, fry the chicken liver, stirring, for 7-10 minutes, then add salt and sprinkle with ground black pepper.

6. Peel the onion, cut into halves or quarters of rings, place in a frying pan with the potatoes, fry for a couple of minutes.

Tasty and satisfying beef liver with potatoes, onions and lard can be cooked for a hot lunch. You can be sure that all members of your family will be happy and full after such a meal. And my step-by-step recipe with photos will be useful to you when you decide to cook this recipe.

So, you have the following products in your arsenal:

  • beef liver - 200 g;
  • fresh lard - 100 g;
  • potatoes - 500 gr;
  • onion - 1 head;
  • flour;
  • ground black pepper;
  • salt;
  • vegetable oil.

How to cook beef liver with potatoes in a frying pan

Let's take care of the liver first. We cut out large ducts and remove the film from the piece chosen for cooking. Next, wash it and cut it into small pieces.

We also cut fresh lard into small squares and chop the onion into half rings. This is what my food looks like before cooking.

Fry the liver for a short time. After 3 minutes, turn it over and add the onion to the pan.

Stirring the contents of the frying pan, fry the food for another 3 minutes.

Now it’s time to put it in the frying pan. By this time it should be peeled and cut into slices. And before you start frying the potatoes, don't forget to dry them.

Fry the potatoes for about five minutes, stirring occasionally. Then, close the pan with a lid, reduce the heat to low and cook the dish until done. Just before the end of cooking, you can add salt if necessary.

Served hot with potatoes, onions and lard. Sprinkle the dish with green onions and invite your hungry family to taste your next culinary masterpiece. I think they will appreciate your efforts! Bon Appetit everyone! 🙂

The liver can be fried, stewed, and made into a very tasty pate. The best side dish for it is vegetables. You can also serve this offal with rice. Fried liver with potatoes is an excellent second course, tasty and very filling. In addition, it cooks quickly, and the recipe is so simple that it will not cause any difficulties even for an inexperienced cook.

Ingredients:

1 kg beef (or chicken) liver

2 medium sized carrots

2 onions

6-7 medium potatoes

vegetable oil

salt, spices to taste

1 bay leaf

And:

paper towel

pan

pot

How to fry liver with potatoes:

    Remove the film from the liver by making a neat cut along the edge, remove the vessels and veins, wash and dry with a paper towel or napkins. Cut into small pieces. Cut peeled carrots into medium-thick slices, onions and raw potatoes into cubes.

    Heat vegetable oil in a frying pan (about 2-3 tablespoons) and fry the previously chopped onions and carrots until golden brown. Then, using a dry slotted spoon, quickly transfer the fried vegetables into a thick-bottomed pan or wok, and fry the potatoes in hot oil, also until golden brown. After this, add the potatoes to the onions and carrots, turn on medium heat and start frying the offal.

    Place the prepared pieces of liver in a frying pan with oil and fry them, stirring vigorously to quickly form a crust on all sides. Since this is a very juicy product, the liver will immediately release juice when fried. Carefully pour it into a container with fried vegetables, then add a little vegetable oil to the frying pan with the liver, salt, add spices to taste and continue frying over high heat. The liver cooks quickly, so frying should take no more than 3 minutes.

    What spices to put and in what quantities depends solely on the wishes of the cook. Usually a mixture of curry powder and oregano (oregano) goes very well with liver, but you can use marjoram, rosemary or black pepper. You can also add adjika to the dish.

    Place the fried liver in a container with vegetables, add bay leaf, stir, reduce heat to low, and cook for about 15 minutes. You will get a simple, but very tasty and satisfying dish. Before serving, you can sprinkle it with finely chopped dill or parsley; you can also decorate the dish with green peas, a sprig of cilantro, and green onions. Some kind of sweet and sour sauce, for example, a mixture of mustard and sour cream, also goes well with fried liver. It is best to salt the liver at the end, then it will be soft. The dish can be served either hot or cold.